Whenever I had lunch at my British Grandma’s house, there was always a dish of bread and butter pickles on the table. They’re sweet, tangy, crunchy, and a delicious accompaniment to just about anything you might have for lunch. I tried making them recently and they came out great!
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($6 total)
1 lb small Persian cucumbers (about 5) – $2.29
2 tbsp salt – $0.50
1 cup white sugar – $0.88
1/2 cup brown sugar – $0.52
1 cup white vinegar – $0.02
1/2 cup rice vinegar – $1.32
1 tsp dijon mustard – $0.08
1/2 tsp turmeric – $0.14
Directions
1. Slice the cucumbers into chunky slices, not too thin, with a serrated edge knife to give them a slightly wavy edge. Add the salt to the sliced cucumbers in a medium bowl, and mix to coat thoroughly. Cover and let sit in the fridge for 1-2 hours.
2. Mix the vinegars, sugars, mustard, and turmeric in a pot. Bring to a boil then remove from heat. Whisk to dissolve sugar, then pour over the cucumbers. Rest at room temperature for 1 hour, then cover and put in the fridge overnight.
3. Taste your pickles the next day! Store in a tightly sealed jar and they will keep in the fridge for a few weeks (if they last that long).
Sustainability Score (explained here)
- Time to make: 1 = 3+ hours
- Servings: 3 = >6 servings
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 2 = decent meal
- Environmental impact: 2 = moderate impact
- Nutritional value: 3 = optimal nutrition
- TOTAL: 14/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!
We made this again today with the first fresh cucumbers of springtime arriving in our farm box. So comforting and refreshing, and fun to make. 🙂